Instant Berry Kulfi (Eggless Berry Creamsicles)

Ingredients

• 75 g (½ cup)mixed berries
• 300 g (1 cup)condensed milk
• 240 ml (1 cup)double cream
• 15 ml (1 tablespoon)maple syrup

Instructions

1. 1

   Blend the berries

   Put the berries and maple syrup in a blender and mix. Divide the berry mixture evenly between 6 kulfi or ice-lolly moulds, filling the bottom portion of each.

2. 2

   Add the cream

   Pour the condensed milk and double cream into the same blender and whisk them together. Pour this mixture over the berries in the moulds, then freeze for 30 minutes.

3. 3

   Insert the sticks

   Remove the moulds from the freezer and insert a stick into the centre of each one. Return them to the freezer until completely set, about 5 hours.

4. 4

   Release the kulfi

   Carefully dip a mould in a glass of warm water, holding it by the stick. Grip the mould firmly and pull the kulfi out. In warm weather it should release easily; in colder weather, dip the mould in warm water a few times as needed.

What is berry kulfi?

Kulfi is a frozen dessert associated with the Indian subcontinent, traditionally made by reducing and freezing sweetened milk. This quick version uses condensed milk and cream instead, so there is no need to cook a milk mixture.

Berry base: blended berries and maple syrup make a fruity layer beneath the rich, creamy filling. Freezing the layers in moulds gives each pop a simple two-colour finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 472 calories, 7g protein, 50g carbs, 28g fat.

Most of the carbohydrates come from the condensed milk and maple syrup, while the cream supplies much of the fat and the berries contribute a little fibre. The dairy provides most of the protein, though each pop is still a modest source. Serve one with extra fresh berries for a fruity contrast.

Why use condensed milk and cream?

Condensed milk: its sweetness and thick texture help make the frozen filling rich and smooth. It also means there is no separate sugar syrup to prepare.

Double cream: blending it with the condensed milk makes a softer, fuller-bodied centre. Use cold cream for a straightforward mix.

Getting the layers right

Berry layer: divide the fruit mixture evenly among 6 moulds so the bases are similar in size. The 30-minute freeze helps this layer firm up before you add the cream mixture.

Cream layer: pour gently over the berries to keep the layers distinct. Leave room at the top of each mould for the mixture to expand as it freezes.

When are the pops ready?

First freeze: give the filled moulds 30 minutes before inserting the sticks. At this point, the tops should be firm enough to help the sticks stay centred.

Final set: allow about 5 hours for the kulfi to freeze completely. If the centre still feels soft, return the moulds to the freezer for longer.

Choosing and preparing berries

Berry mix: use any assorted berries you have, fresh or frozen. If using frozen berries, let them soften enough to blend smoothly.

Sweetness: the maple syrup is blended with the berries, while the condensed milk sweetens the cream layer. Taste the berry mixture before filling the moulds if you want to check its balance.

Serving and releasing

Warm water: dip the outside of each mould briefly to loosen the frozen kulfi. Avoid soaking it for too long, or the outer layer may begin to melt.

To serve: pull steadily on the stick while gripping the mould. These pops are rich, so they also work well alongside fresh berries.

Recipe notes & tips

• Blend the berries until there are no large pieces that could block a narrow mould.
• Pour the cream mixture slowly so it sits neatly over the berry layer.
• Check that each stick is centred before the final freeze.
• Set the moulds upright on a small tray to make them easier to move.
• Dip each mould briefly in warm water before pulling out the kulfi.

Variations

• Use one berry: Blend just strawberries, raspberries or blueberries for a single-fruit layer.
• Add citrus: Blend a little finely grated lemon zest with the berries for a brighter flavour.
• Try another syrup: Replace the maple syrup with an equal amount of honey.
• Add chopped fruit: Stir a few small berry pieces into the blended berry mixture for extra texture.
• Make smaller pops: Divide the mixture between smaller moulds and check them as they freeze.

Common mistakes to avoid

• Adding the cream too soon: Freeze the berry layer for 30 minutes first so the layers are less likely to mix.
• Filling moulds to the brim: Leave a little space at the top for the mixture to expand as it freezes.
• Inserting sticks immediately: Wait for the first 30-minute freeze so the sticks are more likely to stay upright.
• Removing them too early: Give the kulfi about 5 hours to set completely before unmoulding.
• Using very hot water: Use warm water and dip briefly so the outside loosens without melting too much.

How to store

Keep the kulfi in its moulds in the freezer until ready to serve. Once unmoulded, wrap each pop or store it in an airtight freezer-safe container; eat within about 1 month for the best texture. These are served frozen and do not need reheating.

Frequently asked questions